Food Safety and Quality Assurance Manager

The Leavitt Corporation; Everett (MA); On-site; USD 120,000 - 165,000; Full time

Job summary

The Leavitt Corporation is seeking a Food Safety and Quality leader to supervise the SQF program, drive compliance, and strengthen the facility's food safety culture through coaching and clear expectations.

You will manage audits, GMPs, and regulatory requirements, coordinate with Operations and Maintenance on process improvements, and guide the QA team with performance management and recordkeeping across shifts.

Qualifications

• 3-5 years of leadership experience preferred.
• Experience implementing and maintaining an SQF food safety system and leading an SQF audit.
• HACCP Certification required.
• SQF Practitioner preferred.
• PCQI Certification preferred.
• Working knowledge of FDA and USDA food safety regulations, including GMPs and preventive controls.
• Familiarity with Kosher, Organic and Non-GMO processes preferred.
• Demonstrated ability to lead and manage a team in a food manufacturing environment.
• Knowledge of food microbiology, environmental monitoring, sampling practices, and lab result interpretation; familiarity with hazards in ready-to-eat and low-moisture foods is preferred.
• Demonstrated ability to assess food safety and quality risks and implement CAPA.
• Ability to collaborate across departments and communicate food safety concerns to plant leadership.
• General understanding of ERP systems such as Plex by Rockwell Automation; preferred.
• Proficiency with Microsoft Office applications.
• Fluency in written and spoken English is required; bilingual English/Spanish preferred.

Responsibilities

• Lead the Food Safety and Quality Control team and manage the facility's SQF system.
• Lead, schedule, train and develop team members; establish priorities and ensure coverage across shifts.
• Set clear performance expectations, provide feedback, address performance concerns, and evaluate competency.
• Build a strong food safety culture by modeling accountability and encouraging open reporting of concerns.
• Manage the SQF system, document control, audits, corrective actions, and audit readiness.
• Coordinate SQF audits and management reviews; report performance and risks to senior leadership and follow up on corrective actions.
• Implement direction from senior management to maintain high standards for product safety and quality.
• Coordinate with Operations, Production, and Maintenance to meet production startup times and address delays.
• Partner with Maintenance and Engineering on process improvements and sanitary design for capital projects.
• Monitor process controls, retain samples, and prepare samples for comparisons.
• Maintain product formulas, nutritional information, and label information; review labels.
• Oversee aflatoxin and microbiological testing programs.
• Investigate and document foreign material findings and perform root cause analysis with CAPA.
• Monitor GMPs and communicate concerns to management.
• Coordinate product sampling with USDA and FDA as applicable.
• Maintain laboratory equipment and review daily laboratory records.
• Review plant operations for compliance and address concerns with department leaders.
• Provide coverage for Quality Control team as needed.
• Open or close the facility when required.
• Conduct internal audits and inspections; participate in proficiency testing.
• Assist with product development and consumer complaint investigations.
• Conduct training and retraining for personnel as needed.

Skills

Leadership

SQF System

HACCP Certification

SQF Practitioner

PCQI Certification

FDA/USDA Regulations

ERP Systems (Plex)

Microsoft Office

English Proficiency

Bi-lingual

Tools

Plex ERP

Microsoft Office

Job description

Key ResponsibilitiesEssential Functions:

Position Summary

Lead the Food Safety and Quality Control team and manage the facility's SQF system. Build a capable, accountable team through clear expectations, coaching, and performance management. Oversee food safety, product quality, and compliance activities, and partner with plant leadership to strengthen food safety culture and drive continuous improvement.

Key ResponsibilitiesEssential Functions:

• Leadership and SQF System Management
• Lead, schedule, train and develop team members; establish priorities, assign responsibilities, and ensure appropriate coverage across shifts.
• Set clear performance expectations, provide regular feedback, address performance concerns, and evaluate employee competency through training and direct observation.
• Build and sustain a strong food safety culture across the facility by modeling accountability, engaging employees, encouraging open reporting of concerns, and partnering with department leaders to reinforce expectations and follow through on improvements.
• Manage the SQF system, including program implementation, document control, verification activities, internal audits, corrective actions, and ongoing audit readiness.
• Coordinate SQF audits and management reviews; communicate system performance, risks, and resource needs to senior leadership and follow corrective actions through completion.

Technical and Operational:

• Implement direction from senior management to maintain high standards for product safety and quality.
• Coordinate with Operations, Production, and Maintenance to meet scheduled production startup times. Resolve startup barriers, escalated delays to senior management, and recommend actions to prevent recurrence.
• Partner with Maintenance and Engineering on process improvements, production reliability, and sanitary design for medium- and long-term capital projects.
• Monitor and maintain process controls, retain samples, and samples prepared for comparative studies.
• Maintain product formulas, nutritional information, and label information; review new and revised labels.
• Oversee the aflatoxin testing program and microbiological testing programs for products and processing materials.
• Investigate and document foreign material findings and be able to perform a root cause analysis exercise, including the identification and implementation of corrective actions and preventive measures.
• Monitor compliance with Good Manufacturing Practices (GMPs) and communicate concerns with appropriate management and supervisory personnel.
• Coordinate product sampling activities with USDA and FDA, as applicable.
• Maintain laboratory equipment.
• Review and approve daily laboratory and production quality records, including line charts, formula sheets, inspection sheets, and instrument calibration records.
• Participate in the annual review of QA standard operating procedures (SOPs).
• Issue maintenance and sanitation work orders, authorize product releases to Shipping, and issue Certificates of Analysis (COAs).

Operational Oversight:

• Review plant operations to verify compliance with company policies and procedures and work with department leaders to address identified concerns.

Additional Responsibilities:

• Support proper sanitary conditions throughout the plant and equipment.
• Provide coverage for Quality Control team as needed.
• Be available to open or close the facility when required.
• Conduct internal audits and inspections independently and as a member of the internal audit team.
• Assist with product development and consumer complaint investigations.
• Participate in proficiency testing activities.
• Conduct additional training and retraining for all personnel as needed.

Qualifications and Competencies:

• 3-5 years of leadership experience preferred.
• Experience implementing and maintaining an SQF food safety system and leading an SQF (or other GFSI style) audit.
• HACCP Certification required.
• SQF Practitioner preferred.
• PCQI Certification preferred.
• Working knowledge of applicable FDA and USDA food safety regulations, including current Good Manufacturing Practices and preventive controls requirements.
• Familiarity with Kosher, Organic and Non-GMO processes preferred.
• Demonstrated ability to lead and manage a team in a food manufacturing environment, including staffing, coaching, employee development, and performance management.
• Knowledge of food microbiology, environmental monitoring, sampling practices, and interpretation of laboratory results; familiarity with hazards associated with ready-to-eat and low-moisture foods is preferred.
• Demonstrated ability to assess food safety and quality risks, investigate issues, identify root causes and implement effective corrective and preventive actions.
• Ability to collaborate across departments, resolve competing priorities, and communicate food safety concerns clearly to plant leadership.
• General understanding of ERP systems such as Plex by Rockwell Automation, etc. preferred.
• Proficiency with Microsoft Office applications required.
• Fluency in written and spoken English is required; bilingual proficiency in English and Spanish is preferred.

Physical Requirements:

• The position requires standing, walking, crouching, kneeling, bending at the waist, carrying, reaching, pushing, and pulling, as well as lifting up to 55 pounds from floor level.
• Ability to work in a warmer environment